Printed decorations for pastry

ABSTRACT

The present invention relates to edible decorations which reproduce all types of patterns, including colored patterns. The purpose of these decorations is partially or totally to cover the cakes for which they are intended and with which they form a perfectly homogeneous whole. More precisely, the invention comprises in producing a printed decoration with five successive layers: a first layer of printed edible paper, and a second layer of a material for modifying the texture of the edible paper and sticking the first and third layers together. The third layer comprises of a material belonging to the group comprising almond paste and chocolate. The fourth layer is equivalent to the second layer, and the fifth layer is equivalent to the first layer. By virtue of this innovation, a printed decoration does not detract from the cake and remains supple and homogeneous.

This application is a continuation-in-part of U.S. patent applicationSer. No 09/202,685 now U.S. Pat. No. 6,210,731 filed on Dec. 18, 1998,the contents of which are incorporated herein by reference.

The present invention relates to a method of making edible decorationswhich reproduce all types of patterns, including colored patterns. Thepurpose of these decorations is partially or totally to cover the cakeswith which they form a perfectly homogeneous whole. The characteristicsof a printed decoration which are sought by both professionals andprivate individuals fall into several categories suppleness andunctuousness are necessary to enable the cake to be sliced without thecutting being hindered by the decoration; the decoration must enhancethe taste and not detract from the cake; the decoration must be able towithstand freezing and be perfectly restored after thawing; thedecoration must be able to be sold separately from the cake andwithstand transportation without the risk of damage the decoration mustbe able faithfully to reproduce a colored pattern thousands of timeswith the fine details; and once placed on the cake, the decoration mustform a perfectly homogeneous whole with the cake . No printed decorationcurrently in existence satisfies all these conditions. The present stateof the art uses rather unpalatable edible paper and another layer ofmaterial. Patent FR 2 640 473) A (POUGHON PHILIPPE) thus relates to onlytwo films. Thus, when the edible paper is placed as such on anotherlayer of a material from the group comprising almond paste, chocolate,gelatin, biscuit and icing sugar, the edible paper then retains a veryunpalatable stiffness. Furthermore, the edible paper will tend tocrinkle and curl up onto itself. It will not tolerate freezing well.

Patent IL 79 106 A (DAVIDOR Y) also relates to only two layers: a“fondant mix”, on which the decoration is printed, and an edibletransparent coating. This operation is only possible because the mix issufficiently fondant, i.e., sufficiently viscous for the transparentcoating to stick to this layer. This would not be possible on an almondpaste or chocolate material. The production of a decoration on a fondantmix presents problems during subsequent handling, freezing and storageat room temperature.

Patent JP 48 001 512 B (MAEDA SEIKA KK) relates to a single layer ofedible paper on the side of which a logo is printed with an edible ink.This layer is then placed directly on a biscuit. The whole has to bebaked in order to join the cake and this single printed layer together.In this case, the color of the biscuit is seen through the edible paperdue to transparency. Furthermore, this is not possible when no bakingtakes place. Now, baking is not possible when the decorations areintended to be placed on a cake pastry which has already been made. Theaim of the invention is to solve these problems.

The invention thus proposes a technique which enables a multicoloredpattern to be reproduced faithfully, also in large sizes, withoutspoiling the taste of the cake.

More precisely, the invention comprises in producing a decorationcomprising five successive layers. The first, second and third layersare essential for obtaining the main result sought, which is suppleness,homogeneity, keeping quality and taste. The fourth and fifth layersbring complementary advantages during the handling and packaging of thedecoration. The layer sequence, starting with the upper part, which isthe top of the decoration, consists of a first layer of edible paper onwhich a pattern is printed with an edible ink; a second layer ofmaterial belonging to the group including syrup, aqueous base andtopping, which serves several purposes: it allows perfect adhesionbetween the first layer and the third layer of the decoration and makesthe edible paper supple, thereby enabling the edible paper to integratewith the third layer, and a third layer of material comprising an edibleproduct belonging to the group including almond paste and chocolate. Theterm “edible product” does not include cake batter. The third layer canbe mixed with titanium dioxide beforehand. In this case, the titaniumoxide makes it possible to whiten this third layer so that the colorsprinted on the layer of edible paper remain vivid. After a few days, thecomponents of the decoration together form a perfectly homogeneous wholewhich corresponds to the desired result. To brighten the decoration, thefirst layer of edible paper can be covered with a light transparenttopping.

A fourth layer, which is strictly identical to the second layer, is usedto stick the components of the decoration comprising of the first,second and third layers to the fifth layer. The fifth layer comprisesedible paper. In this way, the third layer of material belonging to thegroup including almond paste and chocolate, which is naturally greasyand sticky, is prevented from coming into direct contact with thepacking. The decoration can thus be handled very easily. The decorationcan easily be removed from its packing. The decoration is packaged in asachet under vacuum or under a modified atmosphere, in which case, theambient air is replaced with a gas belonging to the group including CO₂,nitrogen and a nitrogen/CO mixture. It is found that the product canthen be stored at room temperature without deteriorating.

The layers are stuck together by a method belonging to the groupincluding application of a mechanical pressure equally distributed overthe whole of the surface, passage of the layers through a mill betweentwo rollers, and placing of the layers under a press. It is found thatthis makes it possible to stick the layers to one another.

The decoration is frozen at a negative temperature by a means belongingto the group including mechanical refrigeration and cryogenics. It isfound that the decoration can be stored for 18 months at a negativetemperature of −18 degrees C.

The edible paper is printed by the silk screen process, by heliography,by tempography, by means of an aerograph or by the spraying of a jet ofedible ink.

The use of a jet of edible ink involves filling cartridges of atraditional ink jet printer with an edible ink.

If the decoration is printed with an ink jet, the sheet of edible papermust have the maximum thickness of a normal sheet of paper accepted byan office ink jet printer. The ink cartridges are filled with an edibleink. This edible ink is manufactured from water-based food colors.

What is claimed is:
 1. An edible decoration for decorating all types offresh or frozen dry cakes comprising: a) a first top layer comprising asheet of edible paper; b) a second middle layer comprising a materialselected from the group consisting of syrup, topping and aqueous base;and c) a third lower layer comprising an edible product wherein saidedible product does not include cake batter; said second layer enablingthe first top layer and the third lower layer of the decoration to sticktogether, making the edible paper more supple and making it possible toform a homogeneous whole; said edible decoration having the ability tobe sold separately from the cake, withstand transportation without therisk of damage and withstand freezing and be perfectly restored afterthawing.
 2. The edible decoration according to claim 1 wherein theedible product includes almond paste and chocolate.
 3. The edibledecoration according to claim 1 wherein the edible paper can comprise apattern which is printed with an edible ink.
 4. The edible decorationaccording to claim 3 wherein the edible paper is printed by a processselected from the group consisting of silk screen process, heliography,tempography, aerograph and spraying of a jet of edible ink.
 5. Theedible decoration according to claim 1, further comprising a fourthlayer starting from the first top layer of the decoration, said layerincluding syrup, topping and aqueous base.
 6. The edible decorationaccording to claim 5, further comprising a fifth layer of edible paper,which prevents the third lower layer which is naturally greasy andsticky, from sticking to the packing and facilitates handling of thedecoration.
 7. The edible decoration according to claim 1 wherein thethird lower layer is further mixed with titanium oxide in an effectiveamount to whiten the layer and bring out the colors printed on theedible paper.
 8. The edible decoration according to claim 1 wherein thefirst top layer is covered with a light transparent topping forbrightening the decoration.
 9. The edible decoration according to claim1 wherein the decoration is packaged in a sachet under vacuum or under amodified atmosphere.
 10. The edible decoration according to claim 1wherein ambient air is replaced with a gas selected from a groupconsisting of CO₂, nitrogen and a nitrogen/CO₂ mixture to enable theproduct to be stored at room temperature without deteriorating.
 11. Theedible decoration according to claim 1 wherein the edible paper does notcrinkle or curl up upon freezing.
 12. The edible decoration according toclaim 1 wherein the decoration is frozen at a negative temperature bymeans selected from the group consisting of mechanical refrigeration andcryogenics.
 13. The edible decoration according to claim 12 wherein thedecoration can be stored for 18 months at a negative temperature of −18°C.
 14. The edible decoration according to claim 1 which can be stored atroom temperature without deteriorating.
 15. The edible decorationaccording to claim 1 wherein the first, second and third layers adhereto each other by applying mechanical pressure equally distributed overthe whole of the surface and passing the layers through a mill betweenrollers and placing the layers under a press.
 16. The edible decorationaccording to claim 1 which can reproduce all types of patterns and whenplaced over the cake, the decoration forms a homogeneous whole with thecake.
 17. The edible decoration according to claim 1 wherein a coloredpattern can be reproduced a thousand of times without spoiling the tasteof the cake.
 18. The edible decoration according to claim 1 which caneasily be removed from its packaging.
 19. The edible decorationaccording to claim 1 prepared by: a) providing a first top layercomprising a sheet of edible paper; b) providing a second middle layercomprising a material selected from the group consisting of syrup,topping and aqueous base which enables the first top and third lowerlayer of the decoration to stick together; c) providing a third lowerlayer comprising an edible product; and d) sticking the first, secondand third layers to one another by a method selected from the groupconsisting of applying mechanical pressure equally distributed over thewhole of the surface, passing the layers through a mill between therollers and placing the layers under a press.